Berry Roulade

Name: Berry Roulade
Total time: 1 h 45 min
Yield: 1
Ingredients: 5 eggs (seperated); 0.667 cup sugar; 0.667 cup self-rising flour (sifted); 2 tablespoons cocoa powder; cocoa powder (for dusting); 2.5 cups Dark chocolate (70% cocoa solids, chopped); 1 cup double cream; Red currant (to garnish)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

5,9 / 10

Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

380

calories

Calories

How many calories can I eat?

Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	380 kcal	(18 %)
Protein	6.68 g	(7 %)
Fat	24.14 g	(21 %)
Carbohydrates	33.67 g	(22 %)
Sugar added	11.18 g	(45 %)
Roughage	0.17 g	(1 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	147.34 mg	(18,418 %)
Vitamin D	1.15 μg	(6 %)
Vitamin E	2.48 mg	(21 %)
Vitamin B₁	0.06 mg	(6 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	1.15 mg	(10 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	31.08 μg	(10 %)
Pantothenic acid	0.28 mg	(5 %)
Biotin	0.35 μg	(1 %)
Vitamin B₁₂	0.65 μg	(22 %)
Vitamin C	0.12 mg	(0 %)
Potassium	281.21 mg	(7 %)
Calcium	62.66 mg	(6 %)
Magnesium	83.52 mg	(28 %)
Iron	4.87 mg	(32 %)
Iodine	28 μg	(14 %)
Zinc	1.27 mg	(16 %)
Saturated fatty acids	13.71 g
Cholesterol	96.58 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

How healthy are the main ingredients?

egg

Ingredients

for

cake

For the cake: 5
eggs (seperated); ⅔ cup
sugar; ⅔ cup
self-rising flour (sifted); 2 tablespoons
cocoa powder; cocoa powder (for dusting)

For the filling: 2 ½ cups
Dark chocolate (70% cocoa solids, chopped); 1 cup
double cream; Red currant (to garnish)

print shopping list

Preparation steps

Preheat the oven to 190ºC (170º fan) 375ºF, gas mark 5. Grease and line a Swiss roll tin.

Beat the sugar with the egg yolks until pale and thick. Sift in the flour and cocoa powder and fold in with a metal spoon. Whisk the egg whits until they hold soft peaks then fold into the batter.

Pour the mixture into the Swiss roll tin and bake for 10 - 15 minutes or until the cake feels springy to the touch. Spread a large piece of baking parchment onto the work surface and dust it with cocoa powder. Turn the cake onto the parchment, cover with a tea towel and let cool then trim the edges neatly.

For the filling, melt the chocolate in a pan set over a pan of barely simmering water. Bring the cream to boiling point in a small pan and stir into the melted chocolate. Set aside to cool.

Spread the cooled filling over the cake and roll it up, using the paper to help you. Dust with a little more cocoa powder and garnish with redcurrants.